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A method of controlling grease contaminants

An oil composition and oil technology, applied in the field of oil, can solve the problems of loss, excessive glycidol content of functional oil, unsatisfactory effect, etc., and achieve the effect of reducing potential harm

Active Publication Date: 2022-07-19
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In September 2009, the test found that the glycidol content in the functional oils produced by Kao Company exceeded the standard, which led to the removal of all functional oils produced by Kao for recycling, causing considerable losses
[0004] The published article (The effects of physical refining on the formation of 3-monochloropropane-1,2-diol esters in relation to palm oil minor components) examines the effect of physical refining on the reduction of 3-MCPD esters in oil, and investigates in the decolorization stage The effect of a single adsorbent (synthetic magnesium silicate, natural clay, activated carbon) on reducing 3-MCPD esters is not satisfactory, and the removal of 3-MCPD esters can only reach 10%.

Method used

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[0048] The invention also provides a preparation method of the food. The method comprises contacting the raw material of the food with the aforementioned oil and fat composition, or contacting the raw material of the food with the base oil and the aforementioned composition, or bringing the raw material of the food into contact with the base oil, trehalose and Phospholipid contact.

[0049] In the present invention, food includes edible products prepared using edible oil, processed at high temperature, and non-limiting examples thereof include: French fries, chicken wings, fried dough sticks, and tempura. The high-temperature treatment includes, but is not limited to, at 180-210° C., the following treatments are performed: frying, stir-frying, roasting, and deep-frying.

[0050] The present invention also provides the use of trehalose and phospholipids for reducing and / or controlling 3-MCPD ester and / or GE in frying oil.

[0051] The present invention also provides trehalose...

Embodiment 1

[0070] As shown in Table 1, add trehalose and / or phospholipid to palm oil, after mixing evenly, place it in a high-temperature dry bath at 210°C for 24h, and place the palm oil without trehalose and phospholipid at 210°C Under the high temperature condition of ℃, heating for 24h was used as a control. Detect the content of 3-MCPD ester and GE and calculate the reduction rate of 3-MCPD ester and GE in different schemes relative to blank palm oil. The results are shown in Table 1.

[0071] Table 1

[0072]

[0073]

Embodiment 2

[0075] The trehalose and phospholipids were added to 2.5 kg of palm oil according to the addition amount in Table 2, and they were uniformly dissolved. Then, the oil is placed in a constant temperature frying pan, heated to 180° C., and after the temperature is constant, French fries are added to the frying pan for frying. Continue to heat for 7 hours a day, fry 200g of French fries each time, fry 3 minutes, fry 15 times in the morning, 15 times in the afternoon, and empty the rest of the time. For 5 days, a total of 300 times of frying were performed. After the last frying, a 100 g oil sample was taken to detect the content of 3-MCPD ester and GE. The results are shown in Table 2.

[0076] Table 2

[0077]

[0078]

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Abstract

A method of controlling grease contamination. The present invention provides a composition for reducing 3-MCPD ester and / or GE in frying oil and an oil and fat composition. The present invention provides a composition comprising trehalose and phospholipid, and the oil and fat composition provided by the present invention comprises base oil, trehalose and phospholipid. The scheme of the invention can obviously reduce the chloropropanol ester and glycidyl ester produced in the oil, solve the problem of the high content of chloropropanol ester and glycidyl ester in the oil operation process, such as frying oil, and reduce the chloropropanol ester and glycidyl ester content. Potential hazards of esters and glycidyl esters to humans.

Description

technical field [0001] The invention belongs to the technical field of grease, and in particular relates to a method for controlling grease pollutants. Background technique [0002] In recent years, foreign studies have shown that high levels of 3-chloropropanol esters can be detected in oils and fats [0003] (3-MCPD), and most are in the form of esters. It rarely exists in the form of free 3-MCPD alcohol. Chloropropanol esters include two categories: monochloropropanol ester (MCPD ester) and dichloropropanol ester (DCP ester). In theory, there are 7 kinds of compounds. Among them, 5 kinds of monochloropropanol esters (3-chloropropanol diester, sn1-3-chloropropanol monoester, sn2-3-chloropropanol monoester, 2-chloropropanol diester, 2-chloropropanol monoester Alcohol monoesters), 2 types of dichloropropanol esters (1,3-dichloropropanol ester, 2,3-dichloropropanol ester), chloropropanol esters present in oils and fats and food processed with oils and fats Under the action...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/007A23D9/013A23D9/04
CPCA23D9/007A23D9/013A23D9/04
Inventor 季文艳梁俊梅
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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